Level 2 Certificate in Hospitality & Catering Principles (Kitchen Services)

Qualification Ref: 600/0853/2

Technical Certificate

Course Offer

  • The Course is available through electronic learning.
  • The average course is 9 months; however your own length of learning will be individually agreed.
  • The maximum number of workplace visits will be one visit per calendar month.
  • There will be an individually agreed programme of on and off the job learning

Achievement

To achieve a Level 2 Certificate in Hospitality and Catering Principles (Kitchen Services), you must complete 13 credits in total;

  1. 5 credits must be selected from mandatory group A
  2. A maximum of 2 credits from optional group B
  3. The remaining credits must be selected from group C
LEVEL UNIT UNIT TITLE GLH CREDIT VALUE
MANDATORY – Group A
1 Unit 151 Safe, Hygienic and secure working environments in hospitality 16 2
1 Unit 152 Effective teamwork 19 2
2 Unit 252 Food Safety in catering 9 1
OPTIONAL – Group B
2 Unit 153 Principles of preparing and cooking fish 11 2
2 Unit 154 Principles of preparing and cooking meat and poultry 9 1
2 Unit 156 Principles of providing a counter and takeaway service 6 1
2 Unit 236 Principles of maintaining an effective use of resources in the kitchen 11 2
OPTIONAL – Group C
2 Unit 273 Principles of completing kitchen documents 7 1
2 Unit 274 Principles of setting up and closing the kitchen 7 1
2 Unit 233 Principles of producing basic hot and cold desserts 9 2
2 Unit 234 Principles of producing cold starters and salads2 9 1
2 Unit 266 Prepare, cook and finish food 35 4
2 Unit 292 Principles of customer service In hospitality, leisure, travel and tourism 10 1

For more information about studying for work based learning in , contact Jude Ingram on 01507 601122 and Wesley Everton on 01754 610197 or email us with your enquiry.

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